TX 827 

.H5Z 



♦ 



TX 827 
.N52 
Copy 1 



Recipes 

for Cooking by 
Electricity 



The New York Edison Company 
*)') Duane Street 






\K 



V. ^TT^HE devices shown in this little 

-*- book will be of interest to every 

) i housekeeper and will add greatly to 

the comforts of home. There are also 
some helpful suggestions as to how 
to get the best results from the various 
articles of electric heating and the 
best way to care for them. 

On the following pages will be 
found a few simple and economical 
recipes which have been selected 
with great care. They are partic- 
ularly well adapted to the electric 
chafing dish or stove which may be 
used on the dining room table and 
connected to the electric lamp 
socket. 






Cop>Tight 1911 
bv The New York Edison Company 



^ 



'CU"^6b4 7 5 



Contents 




Introductory 


I 


The Electric Toaster . 


5 


Fried Oysters with Bacon 


6 


Tripe and Oysters 


7 


Creamed Oysters 


8 


Finnan Haddie 


9 


Lobster a la Nevvburg . 


lO 


Chicken with Mushrooms 


1 1 


Spring Chicken 


12 


Lamb Chops with Vegetables . 


'3 


Sweetbread . 


•4 


Plain Omelet 


»5 


Cheese Omelet 


i6 


Spanish Omelet 


17 


Boiled Eggs . 


18 


Welsh Rarebit 


'9 


Boiled Salad Dressing 


20 


Salted Almonds 


21 


Griddle Cakes 


22 


Waffles 


23 


Crullers 


24 


Chocolate Blanc Mange 


25 


Berry Pudding 


26 


Tapioca and Fruit Pudding 


27 


Fudge 


28 


CofFce 


29 


Use and Care of Appliances 

1 


31 



[3] - 




The Electric Toaster 

Turn the current on the toaster ahout 
two minutes before you are ready to use 
it. Have the bread cut in even slices 
about one-half inch thick ; trim off the 
crust. The toaster will hold two large 
slices or four small slices at one time and 
will brown nicely on both sides in about 
one minute. 





Fried Oysters with Bacon 

24 large oysters 

24 thin slices of bacon 

Dry the oysters on a napkin and care- 
fully roll up each oyster in a slice of ba- 
con and fasten the ends with a wooden 
toothpick. 

Use only the blazer that fits on the 
six-inch electric stove. Turn the current 
on and when very hot put in the oysters 
and bacon. Just as soon as they begin 
to fry turn the current to medium heat 
and allow the oysters to cook until nicely 
browned on all sides. Serve with plain 
lettuce or watercress salad. 

Cost o{' current is 2 cents 
for preparing tliis dish 




22^^'.:^?'"' ■ 



,-.^.^,.X 



[6] 




Tripe and Oysters 

I lb. of honeycomb tripe i8 small oysters 

I tablespoontul of butter i cup of milk 

I tablespoonful of flour dissolved in cold water 

Use the saucepan which fits on the 
small electric stove. Wash the tripe and 
cut it into small pieces; then place it in 
the saucepan and cover with cold water. 
Turn the current on to full heat and 
allow the tripe to boil for about twenty 
minutes. Drain all the water off, and 
add the oysters, butter and milk, and 
season with pepper and salt. Allow the 
mixture to come to a boil and add the 
flour. Turn the current to low heat and 
let the preparation simmer a few minutes, 
or until the oysters are plump. 

Cost of current is 3 '^^ cents 
for preparing this dish 




[7] 




Creamed Oysters 

24 medium sized oysters 

I cup of cream i tablespoonful of flour 

^ cup of milk I tablespoonful of butter 

Turn the current on to full heat in the 
electric chafing dish and have the water 
boiling in the lower part. Put the cream 
in the blazer and when at boiling point 
add the flour mixed in the milk, and stir 
very carefully When sufficiently thick 
add the butter, season with pepper, salt 
and paprika; then add the oysters, put 
the cover on the chafing dish, turn the 
current on to medium heat and allow the 
contents of the dish to simmer for ten 
minutes. Serve on hot slices of toast. 

Cost of current is ! ^ cents 
for preparing this dish 




i 



[8] 




Finnan Haddie 

I tablespoonfiil of butter i cup of milk 
I small finnan haddie I cup of flour 

I tcaspoonfiil of lemon juice 

Put the finnan haddie in the blazer 
which fits on the electric stove and cover 
it with cold water. Turn the current on 
to full heat and allow the fish to boil for 
ten minutes. Take it from the stove 
and drain oflT all the water; pick the fish 
to pieces and take out the bones and 
skin. Put the fish back into the blazer 
and pour over it the milk and butter, 
and thicken with the flour. Turn the 
current on to low heat and allow the 
mixture to simmer for a few minutes. 
Just before you are ready to serve it, 
add the lemon juice. 

Cost of current is 2 cents 
for preparing this dish 





Lobster a la Newburg 

2 cups of boiled lobster cut in large dice 
y', cup of sherry l pint of cream 

1 glass of Sauterne Yolks of 2 eggs 

I tablespoonful of butter 

Have the water boiling in the lower 
part of the electric chafing dish. Put 
the lobster with the butter in the blazer, 
turn the current on to full heat, and stir 
gently until the butter is all melted and 
the lobster thoroughly heated. Mix the 
sherry with the cream and the yolks of 
the eggs; pour over the lobster in the 
chafing dish and allow the ingredients to 
come to the boiling point. Pour the 
glass of Sauterne over the whole and 
serve very hot. Season with salt and 
paprika. 

Cost of current 2 cents 
for preparing this dish 




[10] 




Chicken with Mushrooms 

2 cups of cold chicken cut in dice 
1 cup of mushrooms cut in small pieces 
I cup of cream i tablespoonful of flour 
I cup of milk I tablespoonful of butter 
Season with salt and paprika 

Turn the current on full in the elec- 
tric chafing dish; having the water boiling 
in the lower part. Put the butter and 
flour in the blazer and when melted and 
thoroughly mixed, add the milk and the 
cream. Stir carefully and cook until 
smooth and thick; add the chicken, 
mushrooms and salt. Turn the current 
on low heat and allow ingredients to 
simmer for about twelve minutes. Then 
add paprika and serve on very thin slices 
of toast. Green pepper may be used 
instead of the mushrooms. 

Cost of current in 2^ cents 
for preparing this dish 




[11] 




Spring Chicken 

1 small spring chicken 

2 tablespoonsful of butter 
^ cup of cream 

Have the chiclcen cut apart down the 
back; wash carefully and dry thoroughly. 
Use only the blazer part of the electric 
chafing dish. Turn the current on to 
full heat, and when the blazer is very hot, 
put in the butter. When the butter is 
beginning to brown put in the chicken. 
Turn it often and when it is well 
browned all over it will be thoroughly 
cooked. Turn the current on to medium 
heat if the chafing dish gets too hot. 
Make the gravy by pouring the cream 
into the chafing dish after taking out the 
chicken, and a! lowing it to come to a boil. 
Then pour the gravy over the chicken. 

Cost of current is zy^ cents 
for preparing this dish 



'<y 




Lamb Chops with Vegetables 

3 lean lamb chops ! J/^ inches thick 
3 very small onions 3 medium sized potatoes 
1 cup of green peas 6 large mushrooms 

I cup of stewed tomatoes i cup of soup stock 
I teaspoonfiil of butter 

Use only blazer part of the chafing dish. 
Turn current on to full heat, and when 
the blazer is very hot put in the butter. 
When the butter begins to brown, put 
the chops in, and when browned nicely 
on both sides, add the soup stock and 
tomatoes. Allow the mixture to boil for 
a few minutes, put all the vegetables in, 
season with pepper and salt, put the cover 
on, turn current on to low heat, and let 
the ingredients simmer until the vege- 
tables are soft, which will require about 
fifteen minutes. Serve very hot. 

Cost of cunent is 2 i^ cents 
for preparing this dish 



.» 




[13] 




Sweetbread 

I tablespoonful of flour dissolved in a little cold milk 
I tablespoonful of butter I pair of sweetbreads 

y, cup of cream 

Wash the sweetbreads and let them lie 
in cold water for about an hour. Have 
saucepan which fits on electric stove 
about half full of boiling water. Drop 
sweetbreads into the water and let them 
boil for about fifteen minutes. Drain 
off water and when the sweetbreads 
are cool enough to handle pick them 
to pieces and cut very small. Put cream 
and butter in saucepan and when near boil- 
ing point add flour and milk. Stir and 
cook until thick; then add sweetbreads 
and season with pepper and salt. Turn 
current on to low heat, and allow mixture 
to simmer ten minutes longer. Serve on 
very thin slices of nicely browned toast. 

Cost of current is 3 cents 
for preparing ihio dish 




[14] 




Plain Omelet 



4 eggs 

4 tablespoonsf'ul of milk 

I teaspoonful of butter 

Break the eggs in a bowl and whip 
them thoroughly. Put the butter in the 
blazer of the electric chafing dish, turn 
the current on at full heat, and when the 
dish is very hot put in the eggs, allowing 
them to cook until thick. Use a thin 
knife to loosen them from the bottom, 
but do not stir. When done carefully 
roll the edges of the omelet over until 
it is all rolled up; serve on a hot plate. 

Cost of current is i 3^^ cents 
for preparing this omelet 




[15] 




4 eggs 

4 tablespoonsful of milk 

I teaspoonful of butter 

i>^ cup grated American cheese 

Make the same as plain omelet and 
just as it begins to thicken, add the 
cheese. Be careful to keep the cheese 
in the center of the omelet as it will 
spread when it melts. When hot 
through, roll up and serve on a hot plate. 

This is delicious when served with 
water cress salad. 

Cost of current is 2 cents 
for preparing this omelet 




[16] 




Spanish Omelet 

1 cup of stewed tomatoes 
I large green pepper 

chopped fine 
y^ cup of mushrooms 

cut in small pieces 
1 tablespoonful of butter 
Season with salt and pepper 

Put the tomatoes in a saucepan on the 
electric stove, turn the current on full and 
boil hard for a few minutes. Add the 
mushrooms, butter and seasoning, turn 
on to low heat, and allow the ingredients 
to simmer until quite thick. Make a 
plain omelet, and when it begins to thick- 
en, add the prepared mixture; roll up and 
serve on a hot plate. 

Cost of current \% zy^ cents 
for preparing this Spanish omelet 




[17] 




Boiled Eggs 

The electric water cup is an indis- 
pensable article in any home. It will 
boil a pint of water in a few minutes at 
a very small cost. Try boiling your 
eggs on the dining room table in the 
electric water cup and have them "just 
right." 

Cost of current is J 2 cent 
for boiling one cup of water 





Welsh Rarebit 

2 !bs. American cheese 

1 teaspoonful of butter 

I teaspoonful of English mustard 

I tablespoonful of Worcestershire sauce 

A few drops of Tobasco sauce 

The yolk of one egg Yz glass of ale 

Turn the current on to full heat in the 
electric chafing dish. Have the water 
boiling in the lower part, then put the 
butter in the blazer, and when melted 
add the cheese and stir until the cheese 
begins to melt. Add the mustard, 
Tobasco and Worcestershire sauces, 
and stir in the ale. Keep on stirring 
until the mixture is perfectly smooth, 
and then add the yolk of the egg, well 
beaten. Serve on nicely browned slices 
of toast, or on toasted crackers. 

Cost of current is l Y^ cents 

for making a rarebit of this size 




[19] 




Boiled Salad Dressing 

4 eggs well beaten 

5 tablespoonsful of vinegar 
I tablespoonful of mixed 

English mustard 

Season with salt and 

cayenne pepper 

Mix til of the ingredients together in 
the double boiler on the electric stove 
and cook until as thick as cream. Then 
add one tablespoonful of butter. When 
cool, if too thick, thin with milk. 

You will find the double boiler very 
useful for boiling rice or cereals of any 
kind, as the heat regulation is perfect. 

Cost of current is I J^ cents for pre- 
paring this amount of salad dressing 




[20] 




^2 lb. almonds 

I tablespoonfuU of butter or olive oil 

salt 

Shell, blanch and dry the almonds; 
turn the current on the electric six-inch 
stove at full heat, and when very hot put 
the butter or oil in the blazer which fits 
on it. Add the almonds and cook to a 
delicate brown. Shake the dish constant- 
ly and stir often to keep from burning. 
Drain the almonds and dry on soft paper; 
then sprinkle with fine salt. 

Cost of current is i cent for pre- 
paring this amount of almonds 




tan 




Griddle Cakes 

2 cups of flour I teaspoonful of baking powder 
1 egg I tablespoonful of melted butter 

I pint of milk }^ teaspoonful of salt 

Sift the flour, baking powder and salt 
together; beat up the egg in the milk and 
stir in the flour. Continue to stir until 
the batter is perfectly smooth. Then add 
the melted butter. Turn the current on 
the electric griddle and when very hot 
grease with a piece of bacon or salt pork. 
One large spoonful of batter will make a 
good sized griddle cake. The griddle 
will hold two cakes at a time. 

This griddle is also very useful for 
making toast or for use as a small stove, 
and can be operated for half an hour at 
a cost of 2 ^iy cents. 




[22] 




Waffles 

2 cups of flour I tablespoonfii! of butter 
2 eggs I tablespoonful of sugar 

I cup of milk y^ teaspoontlil of salt 
1 teaspoonflil of baking powder 

Sift the flour, baking powder and salt 
together. Cream the butter and sugar, 
add the eggs, well beaten, then the milk, 
and stir in the flour. Continue to stir 
until the batter is perfectly smooth. 
Turn the current on the electric wafiie 
iron, and when very hot, grease with a 
little olive oil. Put a large tablespoon- 
ful of the batter on each section of the 
wafiie iron and close it. In about three 
minutes the waffle will be thoroughly 
baked. Serve with powdered sugar or 
syrup. 

The waffle iron can be operated for 
half an hour at a cost of 3 'Z cents 




[23] 




Crullers 

1 cup of sugar I cup of milk 
y^ a nutmeg, grated 3 eggs 

2 teaspoonsful of baking powder i quart of flour 
I tablespoonful of butter y^ teaspoonful of salt 

Sift flour with baking powder and salt; 
cream the butter and sugar and add eggs 
well beaten and the milk and nutmeg. 
Stir in the flour. When well mixed this 
should be a stiflF dough. Roll out on a 
well floured board and cut with a small 
round cutter. Use electric frying kettle 
for baking crullers; have it about half full 
of lard. Turn current on to full heat 
and when the lard is very hot drop in the 
crullers. When they are light brown on 
all sides take them out and lay on brown 
paper and sprinkle with powdered sugar. 
The fat should be hot enough so that 
when the crullers are dropped in they 
will immediately come to the top. 

Cost of current is 6 cents for prepar- 
ing the above amount of crullers 




[24] 




Chocolate Blanc Mange 

i pint of milk z eggs 

2 tablespoonsful of cornstarch dissolved in 

a little cold milk 
2 squares of baker's chocolate grated and 

mixed to a paste with a few tablespoons- 

fiil of boiling water 
2 tablespoonsful ot sugar 
I tcaspoonful of vanilla 

Use the double boiler which fits on the 
six-inch electric stove; bring the milk to 
the boiling point. Add the chocolate 
and sugar, and when these are thorough) y 
dissolved add the cornstarch. Stir until 
smooth and well cooked, and then add 
the well beaten eggs and the vanilla. 
Put in small glass cups and set on the 
ice until very cold. Serve with sweet- 
ened whipped cream. 

Cost of current is 2 cents for preparing the 
above amount of chocolate blanc mange 




[25] 




Berry Pudding 



I tablespoonful of butter 

I quart of huckleberries 

I teaspoonful of baking powder 



A pinch of salt 
I cup of flour 
I cup of sugar 

Mix salt and baking powder with flour 
and rub in the butter. Mix with enough 
milk to make a soft dough. Put berries 
in a pudding dish with the sugar and a 
half cup of water. Roll out the dough 
to about the same size as the top of pud- 
ding dish and lay on top of the berries. 
Set the pan on small electric stove and 
cover tightly with another pan about 
same size. Turn current on to full heat 
until pudding begins to boil; then turn 
the current to low heat for about fifteen 
minutes. Serve this pudding hot with 
either whipped cream or hard sauce. 
Any kind of berries or fruit can be used; 
apples are especially good. 

Cost of current is zj4 cents 
for preparing this pudding 




[26] 




Tapioca and Fruit Pudding 

2 tablespoonsful of tapioca 
soaked in half a cup of cold 
milk for half an hour 

2 tablespoonsful of sugar 

1 pint of milk 

2 eggs well beaten 

I teaspoonful of vanilla 

Put the milk in the double boiler 
which fits on the six-inch electric stove, 
and when boiling add the tapioca. Stir 
carefully and cook for about ten minutes. 
Add the sugar, vanilla and well beaten 
eggs, and cook about two minutes longer. 
This pudding may be poured over sliced 
peaches or any kind of berries. Put on 
the ice and serve very cold with plain 
cream. 

Cost of current is 2 i^ cents 
for preparing this pudding 




[27] 




Fudge 

2 cups of granulated sugar 

2 squares of Baker's chocolate, shaved 

I tablespoonful of butter 

Yi cup of milk 

I teaspoonflil of vanilla 

Turn the current on to full heat on 
the electric stove; put the sugar and milk 
into the saucepan that fits on the stove, 
stirring carefully, and when it begins to 
boil add the butter and chocolate. Stir 
continually and let it boil until the mix- 
ture forms a rather hard ball when a little 
of it is dropped into ice water. Remove 
from the stove and stir in the vanilla. 
Pour on buttered tins, and when it sets 
cut in squares. 

Cost of current is 2 cents 
for preparing fudge 




[28] 




Coffee 

To make delicious coffee in the electric 
percolator, use one heaping tablespoon- 
ful of ground coffee to each cup of water, 
and one extra spoonful of coffee. For 
example, if you wish to make four break- 
fast cups of coffee put 4^ cups of cold 
water in the electric percolator, and 5^ 
large tablespoonsful of ground coffee in 
the glass bowl. Turn the current on to 
full heat. It will begin to percolate as 
soon as the water boils, which requires 
about ten minutes. Allow it to continue 
to percolate for about eight minutes. 
It is a good plan to pour the first cup- 
ful back over the grounds although that 
is not necessary. 

To make 4 cups of coffee the electric per- 
colator will use 2 cents' worth of current 




[29] 



Use and Care of Appliances 

li a few rules are observed, electric heating ap- 
paratus will last for many years. 

Any apparatus having a heater attached should 
never be immersed in water — that is why for regular 
cooking it is best to have separate stoves with utensils 
to fit. The utensils can then be treated as ordinary 
cooking utensils. 

To keep the top of the stove clean and free from 
rust, clean it about once a week with vaseline. Rub 
a little vaseline over the top of the stove while it is 
warm ; then clean off with a dry cloth. This will 
keep the stove in perfect condition. This also 
applies to griddles and waffle irons. 

Never leave the current turned on when the 
apparatus is not in use. This is not only wasting 
current but shortens the life of the heater. When 
not in use, keep the apparatus in a dry place. 

If the devices used are connected to an electric 
lamp socket, always use the switch on the stove to 
regulate the heat or to turn the current on or off. 
If the article is not provided with a switch, dis- 
connect it by pulling out the attachment plug before 
you turn off the current. 

The electric coffee percolator can be kept sweet 
and clean by always using cold water ir. rinsing 
after it has been used. About once a week, the 
percolator should be filled with cold water ; then 
add about one tablespoonful of baking soda, put all 
parts of the percolator together as though you wee 
making coffee, put on the stove and allow to boil 
hard for a few minutes. Then rinse with cold 
water. 

It is a simple thing to cook with electricity and 
the cost is surprisingly small. 



[31] 



The New York Edison 
Company 

General Offices 55 Duane Street 

Telephone Worth 3000 

Branch Offices 

424 Broadway 839 Third Avenue 

Phone Spring 98qo Phone Plaza 654; 



115 Delancy Street 
Phone Orchard i960 

124 West 4znd Street 
Phone Bryant 5262 



27 East 125th Street 
Phone Harlem 4020 

362 East 149th Street 
Phone Melroie ;340 



[32] 



One copy del. to Cat. Div. 



KIAR t7 1911 



LIBRARY OF CONGRESS 



mill III II! nil 

014 631 333 4 A 



